Food blogger Sophia Kaur uses store-bought rotisserie chicken and canned corn to cut down on prep time when she’s cooking – but things don’t always go according to plan. “This recipe – please don’t judge me – was made by accident,” Kaur writes in her new cookbook, The Lazy Girl’s Guide to Delicious Dinners: 60 No-Stress, Limited-Mess, Sure-to-Impress Meals. “I was actually going to make a veggie pasta and between answering my kids’ math homework questions, answering the phone that had been ringing for a while and my husband breaking the towel rack in our bathroom upstairs (I heard a crash), I messed up and put in the chicken that was supposed to be for lunch boxes the next day. So, here we are. This meal is so hearty and asked for on repeat. Like most things in our life, it was just meant to be.”
Cast-Iron Southwest Chicken
Ingredients
- 2 tbsp olive oil
- 1 shallot or small yellow onion chopped
- 4-5 cloves garlic finely minced
- 2 yellow squashes
- 1 red bell pepper chopped
- 1 cup sweet corn kernels drained
- 1 tsp salt
- 1 tsp pepper
- 2 tbsp tomato paste
- ¼ cup hot water
- 2 tbsp Cajun seasoning
- 1 rotisserie chicken shredded
- 1 cup chopped cilantro
- 1 lime optional
- shredded cheese optional
Instructions
- Into a skillet over medium heat, add the olive oil, shallots and garlic. Cook for 3 to 4 minutes.
- Add in the yellow squash, red bell pepper and corn and season with the salt and pepper. Cook for only another minute or 2 until the veggies are tender. Add in the tomato paste and hot water and combine. Season with the Cajun seasoning and stir to combine.
- Fold in the rotisserie chicken and top with the cilantro. Add a squeeze of fresh lime and top with a handful of cheese.
More recipes from Sophia Kaur
Easiest Butter Chicken
Sophia Kaur's recipe for easy butter chicken made with store-bought rotisserie chicken.
Get the recipe
